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From what I’ve read by adding fruits and spices during primary fermentation give you the full spectrum of flavors while adding them in secondary fermentation will give you the just the general flavors but also reduces the risk of the mead becoming infected

I have some mead that I want to transport it’s still fermenting so I put in the fridge for 2 days siphoned it off the yeast I know two days isn’t enough I’m just hoping it will slow it it to be able to cap the bottle for about 30 minutes without it exploding does anyone know if I risk an...

After about a month it will be alcoholic and you could drink it but it really needs to be racked and let sit for around 4-6 months before it taste good, as for the experimenting you can really do anything that sounds good to you

Thanks for the quick reply I looked up Krausen and looks exactly like what I have

I acquired an old wine making set and it came these which I figured were hydro meters but they look different than any others I’ve seen and couldn’t figure out how use them so I’m curious if any knows if I’m missing something sorry if it’s an obvious answer I’m new to brewing

i started this mead about a week ago and at first it had a brown foam from the cinnamon i put in and the bubbling but this has become like a thick paste i dont know if its just a yeast colony or an infection i dont notice any odd smells it just smells kinda like kombucha and bread since i used...